Pot lucks. At work.
That's the topic today. Let's knock out some quick contemporary poetry here.
Ode to the Office Pot Luck Baby Shower
by Jenna Atkinson
Brownies, chips, pop
Chips, pop, dip
Brownies, paper plates
More pop and chocolate cake
Hummus, dip, chips
Salad, pretzels, fruit
Cool veggie tray, that's mod
Chicken Sliders? There is a God!
Forgot the potato salad?
Lemon cupcakes, blueberry studded
Did you just say your kitchen flooded?
Baby diapers, baby quiches
Gift cards, buttercream frosting
Ow! Did I just step on a fork?
Congrats to all, back to work
Make these mini quiches for a party or potluck. You can try different fillings and cheeses. If you want to use refrigerated pie dough, you'll need a double crust (two pie dough rounds). Roll it out a little thinner on a floured surface, enough to cut twelve 2 3/4" diameter circles in each pie crust, 24 all together. Grease the insides of the mini muffin pan since the refrigerated dough won't be as buttery as the pate brisee (homemade short crust) that is called for in the recipe.
Compliments of JennaDish
from Martha Stewart.com
1 bunch pencil asparagus, trimmed
Coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
2 large eggs
1 large egg yolk
Pinch of freshly grated nutmeg
Salt and pepper
All-purpose flour, for work surface
Pate Brisee (below) or Ready made double pie crust
3 ounces finely shredded Gruyere cheese
2 ounces cooked ham, cut into 1/4-inch pieces
Preheat oven to 375 degrees. Grease a mini muffin pan if using a ready-made pie crust. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.
In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with a pinch each of salt and pepper. Strain through a sieve into a medium bowl; set aside.
On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.
Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.
from Martha Stewart
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.